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I’m finally posting the recipe for my Raw Vegan Pumpkin Pie !!! Many people have asked me for this recipe so here it is! It’s super easy to make and so far everyone who has tried it has loved it! When I cook and bake I pretty much always just eyeball the quantities of my ingredients. Not good when your being asked for your recipes often! I’ve now forced myself to pay attention to the quantities and write down my recipes as I go. This recipe is easily adapted so adjust the spice amounts as desired. Everyone is different. Some people like their pie mild in flavor and others like it strong. I’m kinda of a mid range person and that’s what my recipe reflects. As far as nuts go I prefer to use raw cashew halves in my pie filling as well as the crust. I’ve done it with walnuts and it turns out good in flavor but I find the texture of the pie is much better when I use cashews. So although Thanksgiving has already passed for us in Canada I still made another raw pumpkin pie this week. Hey it’s still fall so I think it’s still appropriate! For my lovely American friends & family this recipe is coming to you in perfect timing! Your welcome! 🙂

RAW VEGAN PUMPKIN PIE

Ingredients for the crust:

1 cup raw cashew halves (no need to soak the nuts for the crust)

1 tbsp. unsweetened shredded coconut

2 medjool dates, pitted

Ingredients For the pie filling:

1 1/2 cup raw soaked and drained cashew halves

1/2 cup pure maple syrup or agave

1 1/2 cups pure pumpkin puree (Not pumpkin pie filling!)

1/2 tsp. pure vanilla extract

1 heaping tbsp.’s cinnamon, or to taste

2 tsp. pumpkin spice, or to taste

3 heaping tbsp.’s coconut oil

10 medjool dates, pitted

You will also need:

1 pie plate or desired dish

food processor

large bowl

medium-sized bowl

kettle

* For best results soak your cashews over night!!! Add the 1 1/2 cups raw cashew halves into a large bowl and cover with water. Give it a quick mix and leave them overnight on your countertop. *

Method:

Place the dates in a medium-sized bowl and add boiled water to them from your kettle. Let them sit there 10-20 minutes to soften up.

After your dates have softened you can remove 2 from the bowl and after pitting it add it to the food processor. Your now going to make your pie crust. Add in the 1 cup of raw cashews and the 1 tbsp. of shredded coconut. Use the pulse option in order to just combine the ingredients slightly. I then use the low setting on my food processor to combine the ingredients well.

Remove the crust ingredients and add them to your pie plate. Use your fingers to press down the mixture and spread it out evenly. Set aside.

Remove the other 10 dates from the water and remove the pits. Add them to the food processor.

Strain the water out of your 1 1/2 cups cashews and add them to your food processor as well.

Pulse to just chop everything slightly and then use the high-powered option and blend well. I stop mine and use a spoon to scrape down the sides of the processor a couple of times in order to make sure that the nuts puree well.

It should be a beautiful smooth consistency. Taste and adjust the spice as needed at this point.

Transfer the pie filling into your pie plate. Smooth it out evenly and cover it up with clear cling wrap.

Pop it into the freezer for at least 4- 6 hours until it’s set and firm. Once it’s set really well you can place it into the fridge. Take the pie out a few minutes before your going to slice and serve it so that it comes to room temperature.

* I’ve also been known just kept my pies in the freezer and only cut the slices I need. I let them come to room temperature and serve them. My kids enjoy adding whipped cream on top of their pie slice but I eat mine plain. I think it’s perfect just like that! 🙂

I grow butternut squash in my vegetable garden every year. They are very easy to grow and I love eating healthy squash in a variety of ways. One of my favourite ways to enjoy it is roasted and then I puree it into a lovely soup. Often I like adding bell peppers to my soup for added nutrition as well as for another dimension of flavor. This soup doesn’t require many ingredients and a lot of time to make. The only time-consuming part is the time that it is roasting in the oven. Find other things to do during that time and the time will pass very quickly. I like popping my squash into the oven in the morning. It cooks for an hour while I get ready in the morning and get my kids ready and off to school. That way once dinner comes all you have to do is puree it and heat it in a pot! So easy! It always seems that the simplest recipes are the best ones! Here is my recipe based on 2 large serving sizes. Double it if you like and eat it more than once this week! 🙂

Squash!

Healthy Squash & Bell Pepper Soup!!!

Squash & Bell Pepper Soup!

What you will need:

1 large butternut squash

4-5 cloves of garlic

salt, black pepper & paprika, to taste

2 large red, yellow or orange bell peppers

Chopped onion, I use less than half of an onion

3/4 cup water

1/2 cup unsweetened almond milk

extra virgin olive oil

Method:

Preheat oven to 350 F

Cut your squash in half and remove the seeds.

Place into a baking dish and drizzle a little olive oil on it and season with a little salt and pepper.

Cut up your bell peppers in chunks and the onion then place them into the baking dish as well. Keep the onion chunks rather large.

Add your peeled and whole garlic cloves to the baking dish.

Roast for 1 hour. I give the bell peppers a mix at the half way point.

After removing your squash and peppers from the oven let them cool off in the dish.

Once your ready to puree your veggies then add them to your blender. Also add 3/4 cup water to the blender too.

Once blended thoroughly transfer to a medium-sized pot and heat at a low-med heat. Add 1/2 cup of unsweetened almond milk to the soup.

10. Season with Himalayan salt, black pepper and a little paprika and give it a good mix.